Green Cheese Maker - 15 February 2009 09:01 PM
Don’t take this as being contrary; but I live in Arkansas, and as any self respecting Hillbilly will tell you: Lard is rendered pig fat. Beef tallow is referred to around here as suet.
So it all depends on where you live, as to what you’ll call it?
Suet is a hard fat from around the kidneys of the animal, before any rendering is done on it. Nothing like lard which when heated becomes a liquid.
From Wiki
Dripping, also known as beef or pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favour due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
So I would suggest we call it a day, if you think lard comes primarily from pigs, so be it.
I will still use it if I decide to bandage.